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Posted on » by Loren » Theme:

Herb Turkey Breast

I used this recipe from Cooks Illustrated, but used a turkey breast and spiral cut it as best I could, stuffed it and tied it with cooking twine, browned it in on the stove, then transferring in to the oven until it reached 160 degrees internal temp. I basted it with apple juice and chicken broth mixed. When I find the exact details of that, I’ll add it. I waited so long to post, I just forgot the specifics.

If you have the time and the refrigerator space, air-drying produces extremely crisp skin and is worth the effort. After brining, rinsing, and patting the turkey dry, place the turkey breast side up on a flat wire rack set over a rimmed baking sheet and refrigerate, uncovered, 8 to 24 hours. Proceed with the recipe. See below for adjustments for different sized turkeys.

INGREDIENTS
Turkey and Brine
2 cups table salt
1 turkey (12 to 14 pounds gross weight), rinsed thoroughly; giblets and neck reserved for gravy (if making), and tailpiece removed
Herb Paste
1 1/4 cups chopped fresh parsley leaves (roughly chopped)
4 teaspoons minced fresh thyme leaves
2 teaspoons chopped fresh sage leaves (roughly chopped)
1 1/2 teaspoons minced fresh rosemary
1 medium shallot , minced (about 3 tablespoons)
2 medium cloves garlic , minced or pressed through garlic press (about 2 teaspoons)
3/4 teaspoon grated lemon zest , from 1 lemon
3/4 teaspoon table salt
1 teaspoon ground black pepper
1 teaspoon Dijon mustard
1/4 cup olive oil


See Illustrations Below: Steps to Serious Herb Flavor

1. FOR THE TURKEY AND BRINE: Dissolve salt in 2 gallons cold water in large stockpot or clean bucket. Add turkey and refrigerate 4 to 6 hours.2. Remove turkey from brine and rinse under cool running water. Pat dry inside and out with paper towels. Place turkey breast side up on flat wire rack set over rimmed baking sheet or roasting pan and refrigerate, uncovered, 30 minutes. Alternatively, air-dry turkey (see note above). 3. FOR THE HERB PASTE: Process parsley, thyme, sage, rosemary, shallot, garlic, lemon zest, salt, and pepper in food processor until consistency of coarse paste, ten 2-second pulses. Add mustard and olive oil; continue to process until mixture forms smooth paste, ten to twelve 2-second pulses; scrape sides of processor bowl with rubber spatula after 5 pulses. Transfer mixture to small bowl.4. TO PREPARE THE TURKEY: Adjust oven rack to lowest position; heat oven to 400 degrees. Line large V-rack with heavy-duty foil and use paring knife or skewer to poke 20 to 30 holes in foil; set V-rack in large roasting pan. Remove turkey from refrigerator and wipe away any water collected in baking sheet; set turkey breast side up on baking sheet. Tuck wings behind back and tuck tips of drumsticks into skin at tail to secure.5. Using hands, carefully loosen skin from meat of breasts, thighs, and drumsticks. Using spoon, slip 1 1/2 tablespoons paste under breast skin on each side of turkey. Using fingers, distribute paste under skin over breast, thigh, and drumstick meat. 6. Using sharp paring knife, cut 1 1/2-inch vertical slit into thickest part of each breast. Starting from top of incision, swing knife tip down to create 4- to 5-inch pocket within flesh. Place 1 tablespoon paste in pocket of each breast; using fingers, rub in thin, even layer. 7. Rub 1 tablespoon paste inside turkey cavity. Rotate turkey breast side down; apply half remaining herb paste to turkey skin; flip turkey breast side up and apply remaining herb paste to skin, pressing and patting to make paste adhere; reapply herb paste that falls onto baking sheet. 8. TO ROAST THE TURKEY: Place turkey breast side down on prepared V-rack in roasting pan. Roast 45 minutes.9. Remove roasting pan with turkey from oven (close oven door to retain oven heat). Using clean potholders (or wad of paper towels), rotate turkey breast side up. Continue to roast until thickest part of breast registers 165 degrees and thickest part of thigh registers 170 to 175 degrees on instant-read thermometer, 50 to 60 minutes longer. (Confirm temperature by inserting thermometer in both sides of bird.) Transfer turkey to carving board; let rest 30 minutes. Carve turkey and serve.10. If roasting a 14- to 18-pound bird, increase all of the ingredients for the herb paste (except the black pepper) by 50 percent; follow the instructions for applying the paste under the skin, in the breast pockets, and in the cavity; use the remaining paste on the skin. Increase the second half of the roasting time (breast side up) to 1 hour, 15 minutes. 11. If roasting an 18- to 22-pound bird, double all of the ingredients for the herb paste except the black pepper; apply 2 tablespoons paste under the skin on each side of the turkey, 1 1/2 tablespoons paste in each breast pocket, 2 tablespoons inside the cavity, and the remaining paste on the turkey skin. Roast breast side down at 425 degrees for 1 hour, then reduce the oven temperature to 325 degrees, rotate the turkey breast side up, and continue to roast for about 2 hours. Let rest 35 to 40 minutes before carving.

Posted on » by Dana & Nancy » Theme:

Potato Parsnip Gratin

From Moosewood Restaurant New Classics

Ingredients:
1/2 cup chopped shallots or onions
2 garlic cloves, minced or pressed
1 tablespoon minced fresh thyme (1/2 tsp. dried)
1 teaspoon chopped fresh rosemary
1 teaspoon salt
1/2 teaspoon ground black pepper
1 cup milk
1 cup heavy cream
6 cups peeled sliced potatoes*
2 cups peeled sliced parsnips*
1 cup grated Gruyere cheese, lightly packed

*Try to make slices 1/16 inch thick or less, it’s the secret to success for this dish.

Directions:
1. Preheat over to 350 degrees. Lightly oil a 7x11x3-inch baking dish.
2. Combine the shallots, garlic, thyme, rosemary, salt, and pepper. Evenly sprinkle half of this mixture into the bottom of the prepared baking dish.
3. Combine the milk and cream and pour half of it into the pan; it will disperse the other ingredients.
4.Layer with half of the potatoes and half of the parsnips, pressing the vegetables evenly into the milk mixture. Sprinkle with the remaining shallot mixture.
5. Layer on the rest of the parsnips and top with the remaining potatoes. Pour the last of the milk mixture over all and finish with the grated cheese.
6. Bake, uncovered, for 45 to 60 minutes, until the vegetables are tender and the top is crisp and golden brown. After the first 30 minutes, rotate the pan in the oven to ensure uniform baking. Remove from the oven and let stand for 2 to 3 minutes until the potatoes absorb any remaining liquid.

Posted on » by Dana & Nancy » Theme:

Leek and Shiitake Spoonbread


From Everyday With Rachael Ray, March 2007

Ingredients:

12 shiitake mushrooms(6 ounces),stems discarded and caps coarsely chopped
Salt and pepper
1 cup heavy cream
1/2 cup milk
1/2 cup coarse yellow cornmeal
2 leeks,white parts only,quartered lengthwise and cut crosswise 1/2 inch thick
1 cup grated cheddar cheese
1 teaspoon soy sauce
3 to 4 dashes hot pepper sauce, such as Tabasco
2 large eggs, separated

Directions:
1. Preheat the oven to 350°. Butter a 1 1/2-quart soufflé or casserole dish and set aside. Season the mushrooms with salt and pepper; set aside.
2. In a saucepan, bring the cream and milk to a simmer. Remove from the heat and whisk in the cornmeal until smooth. Add the leeks and mix well. Let cool slightly.
3. Stir the mushrooms, cheese, soy sauce and hot pepper sauce into the cornmeal mixture. Stir in the egg yolks and mix well.
4. Using an electric mixer or whisking by hand, beat the egg whites until stiff peaks form. Stir about one-third of the whites into the cornmeal mixture, then gently fold in the remaining whites. Scrape the batter into the prepared dish.
5. Bake until the top is puffed and brown and a knife inserted in the center comes out mostly clean, about 1 hour. Serve immediately (the top will deflate slightly as it sits).